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- W3025850082 abstract "In food industry, the use and dosing of flavoring substances is an important aspect during fabrication processes. Acetoin and diacetyl are flavoring agents which can be found in many food products, like yogurt, cheese, milk, wine and beer [1]. In beer, acetoin/diacetyl is a critical parameter for the maturation degree of the beverage during fabrication. They are formed during the first phase of beer fermentation and getting reduced during the later phase of fermentation and the maturation. Both can have a negative effect on the beer flavor, when they are above a certain concentration. Typical acetoin concentrations in beer are in the range of 10-50 µM. Measuring the acetoin/diacetyl concentration during the production can serve as a quality control and unnecessary maturation time could be avoided [2]. Until now, the quantitative determination of the acetoin/diacetyl concentration is mostly done off-line by gas chromatography. Therefore, a sample has to be sent to an external laboratory, which takes time till results are achieved, or the brewery needs an own laboratory, whereby enormous costs arise and trained staff is needed. Because of that, we recently developed a biosensor for the detection of acetoin based on an enzyme-modified electrolyte-insulator-semiconductor (EIS) sensor, which was characterized in buffer solutions [3]. In this work, the novel biosensor was applied for acetoin measurements in beer samples for the first time." @default.
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- W3025850082 date "2020-05-01" @default.
- W3025850082 modified "2023-09-27" @default.
- W3025850082 title "Acetoin Biosensor Based on Acetoin Reductase-Modified Field-Effect Sensor Applied for Acetoin Detection in Beer Samples" @default.
- W3025850082 doi "https://doi.org/10.1149/ma2020-01292230mtgabs" @default.
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